1/2 cup chicken or vegetable stock
1/2 cup Tamari (dark soy sauce)
1-inch knob ginger, peeled and left whole
1 cup orange marmalade
Freshly ground black pepper
Juice of 1 lemon
3 tablespoons peanut or canola oil
2 pounds boneless, skinless chicken breasts, cut into thin strips or boneless pork chops, cut into thin strips or medium shrimp, deveined and tail-on
3 scallions, thinly sliced on a bias
1 cup shelled edamame (about 2 big handfuls), defrosted, if frozen
1 small red bell pepper, seeded and thinly sliced
1 cup snow or sugar snap peas (about 2 big handfuls)
1 cup shredded carrots
4 cups cooked white or brown rice or 1 pound cooked whole wheat noodles
In a medium size pot over high heat, combine the stock, Tamari, ginger knob, marmalade and a hearty pinch of pepper. Bring up to a bubble, then reduce the heat to medium and reduce until thickened, about 20 minutes. Remove from the heat, stir in the lemon juice and reserve.
Place a large skillet over medium-high heat with three turns of the pan of oil, about 3 tablespoons. When the pan is smoking hot, add the meat or shrimp to the pan and cook, tossing frequently, until golden and cooked through; 5-6 minutes for the shrimp or 7-8 minutes for the meat. Remove the meat from the pan and reserve on a plate. Return the pan to the heat, add the scallions and sauté until tender and aromatic, about 1 minute. Add the remaining veggies to the pan and cook, stirring frequently, until crisp tender, 4-5 minutes. Add the reserved meat or shrimp and sauce to the pan and toss to heat through and combine. Serve the stir fry over rice or whole wheat noodles. This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.